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Sicilian Tomato-Lentil Pasta

Yields4 ServingsPrep Time10 minsCook Time30 mins

Lovingly known as pasta e lenticchie (pasta and lentils) in Campania, a region in southern Italy, this is a dish that combines humble ingredient like brown lentils, canned tomatoes, and pasta of any shape or size, and creates something that somehow feels cozy and familiar with your first bite.

 ½ lb whole-wheat pasta, uncooked
 5 cups water
 ¾ cup uncooked brown lentils
 2 large cloves garlic, crushed
 3 tbsp extra-virgin olive oil
 1 cup canned plum tomatoes, diced and some liquid reserved
 1 tsp salt
 ¼ tsp crushed red pepper flakes
 2 tbsp parsley, minced

In a medium saucepan, bring 5 cups of water to a boil, then add the lentils. Cook the lentils, covered, over medium-high heat until they’re nearly but not entirely tender, about 20 minutes. Meanwhile, bring a separate pot of water to a boil and cook the pasta al dente.


When the lentils are nearly cooked and have absorbed all the water, add the garlic, olive oil, tomatoes, salt, and red pepper flakes. Reduce the heat to medium-low, cover, and continue to simmer briskly for another 10 minutes or until the lentils are fully tender. Add the cooked pasta and parsley to the lentils and stir everything to combine.


Add additional red pepper flakes (optional) and serve.

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 438
% Daily Value *
Total Fat 11.75g19%

Saturated Fat 1.7g9%
Trans Fat 0g
Cholesterol 0mg
Sodium 728mg31%
Total Carbohydrate 68g23%

Dietary Fiber 10g40%
Sugars 3.25g
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.